Best 3 Pulled Pork Sandwich With Bbq Sauce And Coleslaw Recipes

Pulled pork sandwiches are a classic American comfort food, and for good reason. The tender, juicy pork is slow-cooked until it falls apart, then smothered in a sweet and smoky barbecue sauce. Served on a soft bun with a heaping helping of coleslaw, this sandwich is a guaranteed crowd-pleaser. Whether you're firing up the smoker for a backyard barbecue or simply looking for a delicious weeknight meal, this pulled pork sandwich recipe is sure to hit the spot.

Here are our top 3 tried and tested recipes!

PULLED-PORK SANDWICHES WITH COLESLAW

Pulled-Pork Sandwiches with Coleslaw image

Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

2 cups shredded green cabbage (from 1/2 small head)
1 carrot, cut into strips using a vegetable peeler
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
3/4 cup homemade or store-bought barbecue sauce
2 cups Easy Pork Shoulder
4 hamburger buns

Steps:

In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g

THE BEST SLOW COOKER BBQ PULLED PORK AND COLESLAW SANDWICHES RECIPE

The BEST Slow Cooker BBQ Pulled Pork and Coleslaw Sandwiches Recipe image

This recipe for Slow Cooker BBQ Pulled Pork sandwiches is SO easy and the crunchy, creamy coleslaw takes it over the top!

Provided by Camille Beckstrand

Categories Main Course

Time 8h30m

Number Of Ingredients 17

Ingredients

3 Tablespoons paprika
1½ Tablespoons salt
1½ Tablespoons pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
4 pound pork shoulder butt roast (boneless or bone in)
1 cup beef broth
18 ounces BBQ Sauce (1 bottle)
12 hamburger buns
5 cups shredded coleslaw mix ((from the produce section))
1 cup shredded purple cabbage
1 cup shredded carrots
1 cup light mayonnaise
¼ cup white vinegar
1 teaspoon celery seed
3 Tablespoons sugar ((more or less depending on how sweet you prefer))
salt and pepper, to taste

Steps:

Spray slow cooker with a little bit of non-stick cooking spray or olive oil.
In a small saucepan, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Take a larger roast. Place pork roast in slow cooker.
Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).
Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).
Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.
To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1823 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

TANGY COLESLAW FOR PULLED PORK

Tangy Coleslaw for Pulled Pork image

This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Provided by Karen Koppy

Categories Salad Coleslaw Recipes No Mayo

Time 1h25m

Yield 12

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 red onion, quartered and thinly sliced
1 cup white sugar
1 cup white vinegar
⅔ cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed

Steps:

Combine cabbage and red onion in a large bowl.
Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 23.3 g, Fat 12.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 212.2 mg, Sugar 20.2 g

Tips:

Choose the right cut of pork: Boston butt (shoulder) or pork shoulder are the best cuts for pulled pork because they have a good amount of fat and connective tissue, which break down during cooking and create a tender, flavorful meat.
Use a good quality BBQ sauce: The BBQ sauce is the key to a great pulled pork sandwich. Choose a sauce that is thick and flavorful, with a good balance of sweet, tangy, and smoky flavors.
Cook the pork low and slow: Pulled pork is best cooked low and slow, over a period of several hours. This allows the meat to break down and become tender, and the flavors to develop.
Shred the pork: Once the pork is cooked, shred it using two forks. This will help to create a more tender and flavorful sandwich.
Serve the pulled pork on a bun with coleslaw: Coleslaw is a classic side dish for pulled pork sandwiches. It adds a refreshing crunch and tanginess that complements the rich flavors of the pork.

Conclusion:

Pulled pork sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make the best pulled pork sandwiches that your family and friends will love. So fire up your grill or smoker and get cooking!